Fujiwara Nashiji Steel Knifeware

LOutlandish on 07/12/2017 - 21:43
Last edited 08/12/2017 - 09:16 by 1 other user

I just picked up a Fujiwara Nashiji petty. 150mm, 35mm high, roasted walnut or chestnut handle with a buffalo horn ferrule.

The seller did mention this was white #2, and I didn't think Fujiwara made the nashiji line in that steel. He said he asked the CEO of knifewear about it, and the response was that the Nashiji western handles were (once) made with white #2.

Does anyone know any information about this? Or have a confirmation?

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Comments

  • aoeueoa on 07/12/2017 - 22:37
    +6

    This is a very bloody specific question you should probably post on a knife forum or something.

    • Scab on 08/12/2017 - 10:46

      You don't have to get cut about it.

  • Slippery Fish on 07/12/2017 - 22:46
    +3

    https://www.australianbladeforums.com/vb4/

    Ask it here man, the pros on there will be able to tell you 100%. Been a member for years and they are great!

    • Scab on 08/12/2017 - 10:46

      Do you do a bit of filleting?

      • Slippery Fish on 08/12/2017 - 15:32

        Nah we buy our fish in already done haha, the laws would mean you need a seperate kitchen just for the fish processing where we live, kinda dumb…

        I collect knives though and work all day with them.

        • Scab on 08/12/2017 - 15:33

          Nah we buy our fish in already done

          Too slippery?

        • Slippery Fish on 08/12/2017 - 15:33

          @Scab: haha.

        • Scab on 08/12/2017 - 15:35

          @Slippery Fish:

          What sort of fish do you mainly use for fish and chips, flake?

        • Slippery Fish on 08/12/2017 - 15:40

          @Scab: hoki, in qld it's hard to get gummy, they all do black tip.

          We sell hoki, Barra, flake, snapper and red emp lol

          Why's that?

        • Scab on 08/12/2017 - 15:44

          @Slippery Fish:

          Just curious (and I also enjoy fishing), a lot of the fried fish here is flake.

          Some shops have a selection you can choose and the price varies accordingly, but the majority is flake used for fish and chips.

        • Slippery Fish on 08/12/2017 - 15:45

          @Scab: well then sir do you make your own potato cake/scollops? :P if you get your own fish haha

        • Scab on 08/12/2017 - 15:52

          @Slippery Fish:

          No, and in NSW they're called scallops but pronounced scollops.

        • Slippery Fish on 08/12/2017 - 15:54

          @Scab: why not? They are so easy to make ROFL.

        • Scab on 08/12/2017 - 15:56

          @Slippery Fish:

          Nothing is easy for me to make.

  • Baysew on 08/12/2017 - 09:18

    That's not a knife.

  • Outlandish on 10/12/2017 - 09:08

    thank you so much friends for helping me

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